Tuscan Kale, Radicchio and Fennel Slaw with Orange Dijon Dressing
This is slaw, elevated. A colourful mix of Tuscan kale, radicchio and crisp fennel gets a little sweetness from currants and a bright, citrusy dressing with fresh orange.
The game-changer is the breadcrumb croutons. Rather than traditional chunks of toasted bread, crispy golden breadcrumbs cling to every bite, giving the salad the perfect crunch without overpowering it.
Ingredients
1 bunch Tuscan kale, cored and thinly sliced
1 small head radicchio, cored and thinly sliced
1 small fennel bulb, thinly shaved
¼ cup Zante currants
Dressing
⅓ cup mayo
1 tbsp grainy Dijon
1 tbsp honey
2 tbsp fresh orange juice
Salt and pepper
Breadcrumb Croutons (option to use store-bought croutons, crushed)
Day-old sourdough or other crusty bread, processed into coarse crumbs (about 2 cups worth)
1 tablespoon olive oil
1 teaspoon fresh garlic
1 teaspoon fresh parsley
Salt to taste
For breadcrumbs, toast breadcrumbs in olive oil, garlic, and parsley until golden and crispy, season with salt (option to use store-bought croutons, crushed).
For dressing: whisk dressing ingredients and set aside. Toss salad with dressing and top with breadcrumbs.
Serve immediately. Serves 4.
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